Week 18 of Meal Prep for Weight Loss: Balanced Bowls
Ready in 105 min. Lunch recipe. A full week of healthy, portion-controlled meals to support your weight loss journey.. Get step-by-step instructions, nutri
Instructions
Step 1
Preheat oven to 400°F (200°C). Place chicken breasts on a baking sheet lined with foil. Drizzle with olive oil, sprinkle with garlic powder, paprika, salt, and pepper. Bake for 20-25 minutes until internal temperature reaches 165°F. Let rest, then dice into bite-sized pieces.
Step 2
While chicken cooks, rinse quinoa under cold water. In a pot, bring 4 cups water to a boil, add quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with fork.
Step 3
In a small bowl, whisk together dressing ingredients: olive oil, lime juice, cumin, salt, and pepper.
Step 4
In a large bowl, combine cooked quinoa, black beans, corn, bell peppers, red onion, cherry tomatoes, and baby spinach. Toss with dressing.
Step 5
Divide the quinoa mixture evenly among 10 meal prep containers. Top each with diced chicken and a few avocado slices (add avocado just before serving to prevent browning).
Step 6
Store in the refrigerator for up to 5 days. Serve cold or reheat in microwave. Garnish with lime wedges.
People Also Ask
Reviews
Ingredients
Nutrition Facts
Per serving
Approximate values based on standard ingredients
